Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or not chilling your dough. The 30-minute chill is the non-negotiable secret that will solidify the fats in the dough and guarantee your cookies hold their beautiful, sharp edges.

Q2: My cookies are tough, not tender. What happened?

You overmixed your dough! After you add the flour, you must mix only until the dough comes together. The "few turns" of kneading is just to form a ball, not to work the dough.

Q3: Can I use this dough for a cookie press?

This dough is specifically designed for rolling and cutting. It may be a bit too stiff for a cookie press.

Q4: Can I use a different kind of flavoring?

Yes! This is a wonderful base. For a brighter, citrusy flavor, you can add about 1 to 2 teaspoons of freshly grated lemon or orange zest to the butter and sugar when you are creaming them. You could also substitute the vanilla with 1/2 teaspoon of almond extract.

Q5: Do I have to use nutmeg?

The nutmeg is the "Grandma's secret" to that classic, old-fashioned, "tea cake" flavor! If you are not a fan, you can simply omit it for a beautiful, classic, vanilla-butter cookie.

Old-Fashioned Tea Cakes (A Classic Cut-Out Cookie!)

A classic, old-fashioned recipe for ‘Grandma’s Old Fashioned Tea Cakes.’ This simple, buttery cut-out cookie dough is flavored with vanilla and a hint of nutmeg. The dough is chilled, rolled out 1/4-inch thick, cut into desired shapes, and baked at a low temperature until the edges are just golden, resulting in a tender, classic cookie.

Author: Grace

Ingredients

1 ¾ cups white sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg

Instructions

In a large bowl, beat the white sugar and softened butter together with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, combine the flour, baking soda, salt, and nutmeg.
Stir the dry ingredients into the creamed mixture until a soft dough forms.
Knead the dough for a few turns on a floured board until smooth.
Cover the dough and refrigerate until firm, about 30 minutes.
Preheat the oven to 325°F (165°C). Prepare ungreased cookie sheets.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness.
Cut the dough into desired shapes with cookie cutters.
Place the cookies 1 1/2 inches apart onto the ungreased cookie sheets.
Bake in the preheated oven for 8 to 10 minutes, until the edges are golden.
Let the cookies cool on the cookie sheets briefly (about 2 minutes) before transferring them to a wire rack to cool completely.

Notes

This is a classic ‘tea cake,’ which is essentially a simple, old-fashioned cut-out sugar cookie.
Chilling the dough for 30 minutes is a recommended step to make the soft dough easier to roll out.
The cookies are baked at a relatively low temperature (325°F) until just the edges are golden, which keeps them tender.

Find it online: https://www.eatswithsoul.com/old-fashioned-tea-cakes/